WO2005082153A1 - 塩干品の製造方法および塩干品 - Google Patents
塩干品の製造方法および塩干品 Download PDFInfo
- Publication number
- WO2005082153A1 WO2005082153A1 PCT/JP2005/002783 JP2005002783W WO2005082153A1 WO 2005082153 A1 WO2005082153 A1 WO 2005082153A1 JP 2005002783 W JP2005002783 W JP 2005002783W WO 2005082153 A1 WO2005082153 A1 WO 2005082153A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- salt
- food
- water
- dried
- containing composition
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Definitions
- the present invention relates to a method for producing a dried salt product and a dried salt product.
- salt treatment Conventional methods of salting food (hereinafter referred to as salt treatment) include a standing salt method in which the food is immersed in a saline solution for a certain period of time to impregnate the food with salt, and a method in which particulate salt is directly sprayed on the food.
- a salting method in which the salt is left for a certain period of time and the food is impregnated with salt.
- the standing salt method is widely used because a large amount of food can be processed by a simple method (for example, see Non-Patent Document 1).
- seasoning mixtures containing components other than salt have been proposed in response to diversification of required functions such as diversification of processing methods, taste, and preservability.
- Seasoning mixtures have been proposed that exhibit minimal adhesion to containers.
- a specific example is a frozen food seasoning mixture containing seasoning salt and fat, and an adhesive selected from the group consisting of natural starch, yeast powder, soybean powder, maltodextrin, and skim milk powder. It has been proposed (see, for example, Patent Document 2).
- Patent Document 2 Japanese Patent Application Laid-Open No. 9-121805
- Non-patent Document 1 Toshinori Saito, "Phitit Sheet”, Chemistry and Education, The Chemical Society of Japan, 2001, Vol. 49, No. 1, p. 11-13
- the problem with the vertical salt method as described above does not occur in the shaking salt method.
- the method using particulate salt it often fluctuated depending on the area where it is difficult to uniformly treat the whole food with salt, or even between foods.
- the salt concentration was different for each dried salt product or for each part of one salted dried product, or the color tone of the surface was different due to protein denaturation.
- Such problems are difficult to solve even if the work of shaking salt is mechanized, and if performed manually, skilled workers are required, resulting in high working costs. .
- the present invention has been made in view of the above circumstances, and uses a minimum amount of salt and is a simple, hygienic and labor-free operation, and has a uniform salt content and color tone, and is inexpensive and delicious. It is an object of the present invention to provide a method capable of producing a product stably and efficiently.
- the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, by attaching a composition in which salt is uniformly suspended by a thickener to food, and then dehydrating the food, It has been found that inexpensive and delicious salted products with a uniform salt content and color tone can be produced stably and efficiently by using simple, minimal and labor-saving operations using the minimum necessary salt. Thus, the present invention has been completed.
- a salt-containing composition containing salt, water, and a thickener, a dewatering sheet, and food are stored in a container and sealed. It is characterized by.
- a dried salt product of the present invention after a salt-containing composition containing salt, water, and a thickener is attached to a food, the food is subjected to a drying treatment. Therefore, it is not necessary to use an excessive amount of salt, and it is possible to stably produce a desired salted dried product with a minimum necessary amount of salt, which has no variation in salt content and color tone for each food or each part. Can be. Further, according to the manufacturing method of the present invention, after the salt is attached to the food, it is not necessary to wait a certain time just to infiltrate the salt. In addition, since the penetration of salt and the dehydration of food can proceed immediately at the same time, it is hygienic, hassle-free, and has excellent productivity.
- the dried salted product of the present invention obtained by such a method has a salty surface and a uniform color tone for each food and each part of the food, and the surface is hard and delicious.
- FIG. 1 is a cross-sectional view showing an example of a salted dried product in a container in which a salted dried product is stored in a container according to the present invention.
- the present invention relates to a method for producing dried salted food products such as fish and meat.
- the method for producing a dried salt product of the present invention is characterized in that after a salt-containing composition containing salt, water and a thickener is adhered to food, the food is subjected to a drying treatment. I do. Preferred examples of this method include the following conditions.
- the drying treatment is preferably performed by bringing the food to which the salt-containing composition has adhered into contact with a water-absorbing substance via a water-permeable film.
- the method of attaching to a food is spraying by a spray method.
- the salt concentration in the salt-containing composition is preferably 80% by mass or less, which is higher than the saturated salt concentration.
- the thickener is preferably starch.
- the starch is preferably potato starch.
- the content of the thickener in the salt-containing composition is preferably from 0.2% by mass to 20% by mass.
- the drying treatment is performed by bringing the food to which the salt-containing composition adheres into contact with a water-absorbing substance through a water-permeable film
- the food is converted into a water-absorbing substance through the water-permeable film.
- the container is accommodated in the container in a state of being in contact with the container.
- the food is stored in a container in a state where the food is brought into contact with a water-absorbing substance via a water-permeable film. After storage, or during storage or transport to another location, it is preferable to infiltrate the food with salt and simultaneously dehydrate the water in the food.
- the dried salted product produced by the production method of the present invention may be suitable as a sales form.
- the method for producing a dried salt product of the present invention is particularly suitable when the food is fish.
- a salt-containing composition containing salt, water, and a thickener, a dehydration sheet, and food are stored in a container and sealed. It is particularly suitable when the food is fish.
- a salt-containing composition containing salt, water, and a thickener is adhered to food, and then the food is subjected to a drying treatment to remove water in the food.
- salt penetrates and diffuses into food.
- a method of attaching the salt-containing composition to the food a method of applying the salt-containing composition to the surface of the food using a brush or the like containing the salt-containing composition, a spray, a seal, etc.
- a spray that sprays a salt-containing composition using a spray because a certain amount of the salt-containing composition can be easily adhered because of its excellent workability, hygiene, quantification, and automation suitability.
- the method is preferred.
- the spray method is extremely excellent in hygiene, since a fresh salt-containing composition always comes into contact with food without repeatedly using the same salt solution as in the vertical salt method.
- spraying is performed by spraying in the form of a mist, so that the salt concentration differs for each part of a dried salt product, the color tone of the surface differs due to protein changes, Variations in salt concentration for each product can be more effectively suppressed.
- a salt-containing composition containing salt, water, and a thickener can be prepared, for example, by adding a thickener to saline having a desired salt concentration. Or, in water, salt And a thickener can be added.
- the salt concentration (salt concentration) in the salt-containing composition is not particularly limited, but is preferably a high concentration.
- concentration is not particularly limited, but is preferably a high concentration.
- the salt concentration of the composition is higher than the saturated salt concentration, the amount of the composition used can be reduced, so that the composition stays on the surface of the food immediately and is easily dehydrated in a short time later.
- the salt concentration it is preferable to set the salt concentration to 80% by mass or less.
- the content By setting the content to 80% by mass or less, the fluidity of the composition is improved and clogging of the suction pump (pump) of the spray device can be easily prevented. Therefore, the spray method can be easily applied, which is suitable for automation.
- a salt concentration of 50% by mass or less is preferable.
- the preferred salt concentration is 5 to 80% by mass, more preferably 80% by mass or less, which is higher than the saturated salt concentration. Even more preferably, it is 50% by mass or less, which is higher than the saturated salt concentration.
- concentration is 80% by mass or less, which is higher than the saturated salt concentration, the balance between the handleability of the composition and the reduction in the amount of the composition used can be particularly good.
- the saturated salt concentration was 26.4 mass% (25 ° 0.
- a salt-containing composition having a saturated salt concentration can be easily obtained by adding a thickener to the supernatant (saturated salt solution) of the salt solution tank after the salt having a saturated salt concentration or higher is stirred and stirred. S can.
- a salt concentration exceeding the saturated salt concentration is required, a salt suspension composition to which a dietary salt is further added may be used.
- the thickener to be used can be used as long as it has a thickening effect at the used salt concentration and ensures the safety of eating even if it adheres to the food surface. More preferably, it can be used if it has no problem in taste and appearance.
- neutral substances such as potato starch, agar, and starch can be used as those capable of exhibiting a thickening effect under high salt concentration conditions.
- Thickeners may be selected as needed, and may be used alone or in combination of two or more.
- an ionic thickener such as sodium alginate may not exhibit a thickening effect when the salt concentration is high.
- starch is preferred because there is no discoloration or the like which is hard to be formed.
- starch examples include, but are not particularly limited to, arsenic which does not require heating in order to exert a thickening effect on the thickener. More specifically, potato starch and the like are preferred. Is mentioned.
- arsenic which does not require heating in order to exert a thickening effect on the thickener.
- potato starch and the like are preferred. Is mentioned.
- the composition is usually heated after preparing the salt-containing composition and before attaching it to food. This is because the thickener exerts a thickening effect and the salt is uniformly dispersed in the composition.
- the arsenated potato starch can exhibit a thickening effect without heating after the preparation of the composition. Therefore, it is preferable to use potato starch that does not require heating for further simplicity, speeding up the operation, and further improving hygiene. In the present invention, whether or not to heat the composition can be selected as necessary.
- the amount of the thickener is preferably from 0.2 to 20% by mass, more preferably from 0.5 to 10% by mass, even more preferably from 0.5 to 5% by mass, based on 100% by mass of the salt-containing composition. % By mass is preferred. If the amount of the thickener is too small, a sufficient thickening effect cannot be obtained, and salt particles may settle, causing clogging of the pump and uneven salt concentration. If there is too much thickener, a thickener film may be formed on the food surface after drying, resulting in poor appearance and taste, and in some cases poor handling with a pump.
- Number of viable microorganisms contained in salt-containing composition is more preferably 10 3 / under g is preferably tool 10 2 / g hereinafter.
- the salt-containing composition may contain other components other than salt, water, and a thickener.
- Other ingredients include, for example, various seasonings such as fish sauce, kelp extract, sake, and sugar; umami ingredients such as glycine (salt) and gnoretamic acid (salt) used as food additives; and flavors. Can be These can be added in appropriate amounts as needed. Further, by adding an antioxidant, the freshness of the food can be maintained for a longer time.
- a salt-containing composition containing a thickener when various other components are included, the components can be easily maintained in a uniformly dispersed state. In addition, it is possible to easily impart functionality to salted goods.
- the salt-containing composition used in the present invention contains a thickener in addition to salt and water, the salt is kept in a uniformly dispersed state in this composition.
- the concentration of salt in the composition is not limited, and the salt is evenly penetrated into the food while setting the desired salt concentration according to the taste desired and to control the amount of the composition used. 'Can be diffused.
- the viscosity of the composition is kept high because the composition contains a thickener and exhibits a thickening effect.
- Such a composition hardly runs off the food surface when adhered to the food, and thus makes uniform contact with the food surface. This makes it possible to use the minimum required amount of salt and composition, and to uniformly diffuse and diffuse salt, and to facilitate variations in taste, color, etc. between food parts or between foods. Can be suppressed.
- a method for removing moisture from the food surface a method using a gas such as compressed air to blow off the moisture from the food surface or a method using a cloth or paper may be used.
- a gas such as compressed air to blow off the moisture from the food surface
- a cloth or paper may be used as a method for removing moisture from the food surface.
- the use of the dewatering sheet also removes some of the water inside the food, not just the water on the food surface, so that the salt can effectively penetrate at a higher penetration rate. That is, the penetration of the salt into the food is carried out such that the difference between the dissolved salt concentration of the salt-containing composition and the salt concentration in the food becomes smaller on the surface of the food. Proceeds by being replaced. Therefore, if the moisture in the food is dehydrated in advance, the salt will effectively penetrate.
- a sheet having a water-absorbing substance sandwiched between water-permeable films such as a semi-permeable membrane, which will be described later, and the like can be used.
- the food is subjected to a drying treatment to dehydrate water in the food.
- a drying treatment to dehydrate water in the food.
- the penetration of the salt into the food and the dehydration of the food can be started immediately after the salt-containing composition is applied.
- Work efficiency can be improved, work time can be shortened, and productivity can be improved.
- the method of the drying treatment is not particularly limited, and includes, for example, sun drying, cold air drying, hot air drying, ash drying, osmotic pressure dehydration and the like.
- the food to which the salt-containing composition is adhered is dehydrated and dried by a method of drying the sun, a method using a dryer, which is a general method for producing dried salted goods.
- a method using a dryer which is a general method for producing dried salted goods.
- the salt-containing composition of the present invention contains a thickener, the adhesiveness is excellent, and the salt-containing composition adhered to the surface of the salt-containing composition has a difference in osmotic pressure between the food surface and the food before it penetrates into the food. There is almost no danger that it will run down with the drip that seeps out of the food due to water.
- cold air drying and hot air drying using a hot air dryer or a cold air dryer inside a processing plant such as a fishery processing plant are preferable to sun drying outdoors. .
- the food to which the salt-containing composition is adhered is subjected to drying treatment by osmotic dehydration by contacting the food with a water-absorbing substance via a water-permeable film, as described later, it is more cold-air dried and hot-air dried. Can be manufactured hygienically.
- the water-permeable film is not particularly limited as long as it has a certain level of water resistance.
- Specific examples include cellophane, a laminate of cellophane and paper, polybutyl alcohol finolem, collodion film, Semi-permeability of ethylene monoacetate copolymer copolymer film A membrane is mentioned, and a polyvinyl alcohol film is preferable among these.
- Examples of the water-absorbing substance include ash, a polymer absorbent, and a high osmotic pressure substance.
- the high molecular absorbent is generally used for sanitary products, disposable diapers, soil modifying agents, and the like. Can be exemplified. Specifically, polysaccharides such as starch and cellulose are graft-polymerized with a water-soluble or water-soluble polymerizable monomer, or an oligomer or cooligomer of this polymerizable monomer, if necessary. And a hydrophilic polymer obtained by hydrolysis in a three-dimensional structure with a crosslinking agent.
- polymerizable monomer examples include acrylic acid, methacrylic acid, maleic acid, derivatives thereof such as chlorester and amide, and acrylonitrile.
- polymer absorbent examples include N-butyl compounds such as polyalkylene oxides such as polyethylene oxide and polypropylene oxide, poly-N-butylpyrrolidone, poly-N-butylacetoamide, and poly-N-butylformamide.
- These polymeric water-absorbing agents can be used, for example, in the form of powder, fibrous, or the like, or in the form sandwiched or supported by pulp and nonwoven fabric.
- the high osmotic substance examples include syrup having an osmotic pressure of not less than IMPa, preferably not less than 5 MPa, an aqueous solution of saccharides such as sugar, isomerized sugar, glucose, fructose, mannitol, sorbitol, and reduced syrup, glycerin, propylene glycol, and the like.
- the above water-absorbing substances may be used alone or in combination of two or more.
- the food As a specific method of bringing the food into contact with the water-absorbing substance through the water-permeable film, the food is wrapped or sandwiched with a water-permeable film such as cellophane, and then wrapped in ash. Or the so-called ash drying method. It is preferable to use a dewatering sheet for dehydrating food by an osmotic pressure difference, in which a water-absorbing substance is interposed between water-permeable films, and sandwich or wrap the food with the dewatering sheet.
- the shape and size of the dewatering sheet can be arbitrarily selected.
- the ends of the water-permeable film of the dewatering sheet may be subjected to welding or bonding to keep the water-absorbing substance inside.
- a product obtained by encapsulating syrup in a polyvinyl alcohol film is preferred, and as a commercially available product, Pichit (trade name, manufactured by Showa Denko Plastic Products Co., Ltd.) is exemplified.
- the color of the dewatering sheet, the water-absorbing substance and the water-permeable film can be arbitrarily selected as needed. For example, white, translucent, transparent, colored, and the like can be used.
- the food to which the salt-containing composition is adhered as described above is brought into contact with a water-absorbing material through a water-permeable film, so that water and drip in the food are efficiently dehydrated, and the salt is introduced into the food.
- the food immediately after the salt-containing composition is adhered does not have the salt penetrated or diffused into the food.
- the dehydration ability can be controlled to a desired level by appropriately adjusting the type and amount of the water-absorbing substance included in the dewatering sheet. Therefore, by using a dewatering sheet having an appropriate dewatering capacity, the food is not excessively dehydrated, and the degree of dehydration and the color tone of each food do not vary.
- the dried salted product obtained can be dried.
- the degree of drying and the salt concentration can be adjusted as desired. Therefore, it is possible to easily produce delicious and stable-quality salted dried products according to consumers' preferences, such as “freshly dried salted” products.
- a method of dehydrating a food by contacting the food with a water-absorbing substance through a water-permeable film does not require leaving the food outdoors, such as sun drying. For this reason, it is particularly preferable in terms of hygiene where there is no danger of insects and dust gathering. Furthermore, sun drying must be affected by the weather, and depending on the weather conditions, products of a certain quality cannot be manufactured continuously, or the temperature becomes too high, causing discoloration or odor. Or you may. However, the method of contacting a water-absorbing substance via a water-permeable film is not affected by the weather.
- the method using a dryer only the surface of food exposed to cold or hot air rapidly dries and hardens, and the resulting salted product becomes less chewy, which is not preferred by consumers. In some cases.
- the food In the method in which the food is brought into contact with the water-absorbing substance through the water-permeable film, the food can be uniformly dehydrated, so that the surface of the dried salted product does not become hard.
- the method of dehydrating a food by contacting the food with a water-absorbing substance through a water-permeable film allows for lower-temperature dehydration than drying using a dryer, ash drying, and sun drying. For this reason, it is preferable because oxidation and generation of lipid peroxide on the surface of the food can be suppressed, and adhesion and propagation of bacteria can be further reduced, and a small amount of food can be easily handled.
- Drying methods include sun drying, cold air drying, warm air drying, ash drying and osmotic dehydration.
- sun drying outdoors has become less and less hygienic.Instead, drying in a short time using a hot air dryer or a cool air dryer inside a processing plant such as a fishery processing plant. There are many.
- a drying method by osmotic dehydration using a dewatering sheet is also known.
- the time for which the food to which the salt-containing composition is adhered is brought into contact with the water-absorbing substance via the water-permeable film depends on the amount of water held by the food and the dehydrating ability of the water-absorbing substance used. It takes about 20 hours.
- the temperature during contact is appropriate considering hygiene and dehydration speed, and the temperature is -5 ° C because fish and salt water do not freeze.
- a temperature of 20 ° C is preferred, a temperature of 0 ° C to 10 ° C is preferred, and a temperature of 0 ° C to 5 ° C is particularly preferred.
- the food is refrigerated and transported by means of transportation while being kept in contact with the water-absorbing substance via the water-permeable film. It is necessary to provide a space for dehydration, and it can provide consumers with moderately dehydrated freshly dried salted products.
- the salt concentration in the dried salted product thus obtained is not particularly limited. However, in consideration of taste, 0.55% by mass is appropriate, and preferably 113% by mass, more preferably 112% by mass.
- the dehydration rate of the dried salted product is not particularly limited, but considering taste and storage stability, 525% by mass is appropriate, and 720% by mass is preferable. More preferably, it is 8 to 15% by mass.
- the food is separately seasoned with another seasoning. You can do it.
- the seasoning when the seasoning is adhered to the food together with the salt-containing composition and then brought into contact with the water-absorbing substance via the water-permeable film, the seasoning can be performed simultaneously with the dehydration.
- the seasoning may be applied to the surface of the water-permeable film that comes in contact with the food, and immediately brought into contact with the food to which the salt-containing composition has adhered.
- seasoning those already exemplified as seasonings that can be added to the salt-containing composition can be similarly used.
- the food used in the production method of the present invention is not particularly limited as long as it is generally processed into salted goods. If necessary, it can be applied to, for example, processing of plant and animal meat, but it is preferable to use fish.
- the fish include horse mackerel, mackerel, saury, hockey, power trout, kingfisher, evodai, flounder, and the like.
- a fish that has been processed to a certain degree by opening such as belly opening, back opening, Odawara opening, fillet processing, and fillet processing, may be used, or may be dried in whole.
- dried salted goods also include kusa.
- the present invention may be used for processing shellfish, squid, octopus and the like.
- the method for producing a dried salt product of the present invention is characterized in that a salt-containing composition containing salt, water, and a thickener is attached to a food, and then the food is dried. Since processing is performed, Ability to stably produce dried salt products with the desired salt content without using excessive salt, using the minimum necessary salt, and without causing variations in salt content and color tone between foods or parts. S can. In addition, according to such a manufacturing method, after the salt is attached to the food, the penetration and dehydration of the salt can be immediately performed at the same time without requiring a certain time before the dehydration. Hassle-free and excellent productivity.
- the method for producing a dried salt product of the present invention when the food to which the salt-containing composition is attached is brought into contact with a water-absorbing substance through a water-permeable film, the food is dried. It is preferable that the food having the salt-containing composition attached thereto and contacted with the water-absorbing substance via the water-permeable film is stored in a container such as a retail container while being kept in contact with the water-permeable film.
- the salt is allowed to penetrate into the food at the same time. It is preferable that the water is brought into contact with the water-absorbing substance through the water-permeable film to dehydrate the water.
- Examples of the container include a general container, a film container such as a vacuum pack, a tray and a seal material which are heat-sealed, a container which is rolled and sealed while stretching a resin transparent film on a foam tray, and a waterproof case. Any container such as a paper container or a bag can be used.
- the food that has been brought into contact with the water-absorbing substance via the water-permeable film is accommodated in a container in a state of being in contact with the water-permeable film, and is stored or transported.
- a dried salted product in a container as shown in (1) can be obtained.
- a food (dried salted product) 14 part of which is in contact with a dewatering sheet 12 is stored in a container 20 including a sealing material 16 and a tray 18 and vacuum sealed. Things.
- a dried salted product in a container as shown in FIG. 1 can be obtained, for example, by the following method.
- the salt-containing composition is attached to the food by the above method.
- the food 14 is placed on the tray 18 provided with the storage portion for storing the food exposed, so as to be stored in the tray 18, and the dewatering sheet 12 is placed on the food 14.
- the sealing material 16 is placed on the tray 18 such that the outer edge of the sealing material 16 is in contact with the outer edge of the tray 18, and then the outer edge of the sealing material 16 and the outer edge of the tray 18 are sucked under vacuum.
- gas replacement with an inert gas such as nitrogen may be performed instead of vacuum suction.
- the dewatering sheet 12 When placing the dewatering sheet 12 on the food 14, at least a part of the food 14 may be in contact with the dehydrating sheet 12. However, in consideration of salt penetration efficiency and dehydration efficiency, it is preferable that the food 14 is in contact with the dehydration sheet 12 as large as possible. Further, after the food 14 is placed on the tray 18 by the above method, a seasoning such as herbs, pepper, soy sauce, and sake may be added to the surface of the food 14 before the dewatering sheet 12 is installed.
- a seasoning such as herbs, pepper, soy sauce, and sake may be added to the surface of the food 14 before the dewatering sheet 12 is installed.
- a sealing material 16 is installed on a workbench, a dewatering sheet 12 is placed on the sealing material 16, and a food 14 to which a salt-containing composition is adhered is placed on the dehydrating sheet 12. Thereafter, the food 14 may be accommodated in the container 20 by installing the tray 18 so as to accommodate the water removal sheet 12 and the food 14. [0042] Further, as still another method, after the food 14 is placed on the tray 18, the salt-containing composition is attached to the food 14, and then the dehydration sheet 12 is placed on the food 14, and the sealing material 16 is put on the seal 14. You can.
- the salt-containing composition is poured using a liquid filling machine or the like, and then the food 14 is placed on the tray 18, covered with a sealing material 16, and sealed. You can seal it.
- the ash drying method which is one of the methods in which a salt-containing composition is attached to food and then brought into contact with a water-absorbing substance through a water-permeable film, dehydration is completed as the salt-containing composition is attached to food. It is necessary to carry out a step of placing the food containing the salt-containing composition on a tray or the like.
- the above-described method of storing and sealing the dehydrated sheet, the salt-containing composition, and the food in a container does not require a step of placing the food on a tray or the like.
- the dried salted product obtained by the production method of the present invention may be processed by other methods than baking.
- processing such as boiling, steaming, frying, frying, and processing for raw food may be performed.
- % indicates “% by mass” unless otherwise specified.
- the remainder except for salt and potato starch is water.
- the package was opened, and the number of general viable bacteria of the dried salted product was measured by a standard agar plate culture method, and found to be 300 cells / g or less.
- the water content of the dried salted product was about 12%.
- the obtained dried salted product was delicious.
- Example 1 Thereafter, the dried salted products were taken out of the water-resistant cardboard box, and the number of the viable bacteria was measured in the same manner as in Example 1. As a result, the count was 300 cells / g or less.
- the dehydration time was set longer than in Example 1 because the production time was lower than that in Example 1 because the salt water concentration was lower.
- Example 1 The viable cell count of the obtained dried salted product was measured in the same manner as in Example 1 and found to be 300 cells / g or less.
- the dewatering sheet is placed on each of the deep drawing sheets having a large number of 11 cm X 18 cm X 2 cm (length X width X depth) storage sections obtained from a transparent sheet having a thickness of 120 ⁇ m.
- Using a liquid filling machine apply 4 mL of 50% salt suspension water containing 3% potato starch to each dehydrated sheet on a dehydrated sheet per container, and then remove approximately 100 g of abdomen (active) from each side. Place, cover the storage section with a cover film, vacuum-package, cut off the sheet and cover film except for the flange for each storage section, hold at 4 ° C for 15 hours to remove the salted goods in the container.
- Manufactured The impregnated amount of salt per piglet removed from the container was about 1.8 g. Further, when the number of general viable bacteria in the obtained dried salted product was measured in the same manner as in Example 1, it was 300 cells / g or less.
- the general viable cell count of the obtained dried salted product was measured by a standard agar plate culture method and found to be 5 ⁇ 10 3 cells / g.
- Example 1 Using a salt-containing composition in which the salt concentration of the saline suspension composition of Example 1 was increased to 85%, dried fish was produced in the same manner as in Example 1, but the pump used had poor fluidity. could not aspirate. Therefore, when the product was manufactured in the same manner as in Example 1 except that the application by a brush was performed, a dried salted product could be manufactured. The viable bacterial count of the dried salted product was less than 300. Moreover, the obtained dried salted product was delicious.
- Example 2 when the general viable cell count of the dried salted product obtained shortly after the start of the operation was measured in the same manner as in Example 1, it was 2 ⁇ 10 3 Zg. Then, the same pickling solution was used to stand a large amount of salt on a large amount of horse mackerel for about 8 hours. When the measurement was performed in the same manner as in Example 1, the number was 3 ⁇ 10 4 cells / g, and an increase in the number of bacteria was observed. Comparative Example 2
- Example 2 Using the same salt-containing composition as in Example 1 except that no potato starch was contained, salted and dried products were produced in the same manner as in Example 1. I got it. As a result of applying a brush instead of spraying, the dried salted product obtained had variations in color tone and saltiness depending on the site.
- a salt-dried product having a desired salt content which does not vary in the salt content and color tone for each food or each part, without using excessive salt and using a minimum amount of salt. It can be manufactured stably.
- the penetration of the salt and the dehydration of the food can be performed at the same time. Is also excellent.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004-053902 | 2004-02-27 | ||
JP2004053902A JP2005237331A (ja) | 2004-02-27 | 2004-02-27 | 塩干品の製造方法および塩干品 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005082153A1 true WO2005082153A1 (ja) | 2005-09-09 |
Family
ID=34908769
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/002783 WO2005082153A1 (ja) | 2004-02-27 | 2005-02-22 | 塩干品の製造方法および塩干品 |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP2005237331A (ja) |
KR (1) | KR100680086B1 (ja) |
CN (1) | CN1764384A (ja) |
WO (1) | WO2005082153A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016158574A (ja) * | 2015-03-02 | 2016-09-05 | 合同会社マルカネ | 加工食品製造方法、加工食品および材料の調味処理体 |
WO2022093887A1 (en) * | 2020-10-29 | 2022-05-05 | Texas Tech University System | Method for the rapid osmotic drying of food |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101505603B1 (ko) * | 2012-04-25 | 2015-03-26 | 제주탐나씨푸드 영어조합법인 | 수산물 가공 방법 및 그에 의한 가공 수산물 |
JP6461479B2 (ja) * | 2014-03-26 | 2019-01-30 | 元司 堀 | 浸漬物への水分移行防止方法 |
CN109275869A (zh) * | 2018-10-31 | 2019-01-29 | 湖北神丹健康食品有限公司 | 一种五香味咸鸡蛋黄及其制作方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60130330A (ja) * | 1983-12-15 | 1985-07-11 | Showa Denko Kk | 低塩生干しの製造法 |
JPS63254A (ja) * | 1986-06-19 | 1988-01-05 | Ribu Internatl:Kk | 生ハムの製造方法 |
JPH01130730A (ja) * | 1987-11-18 | 1989-05-23 | Showa Denko Kk | 吸水量を制御した脱水用具 |
JPH0471443A (ja) * | 1990-07-10 | 1992-03-06 | Showa Denko Kk | ドリップ吸収用シート |
JPH09121805A (ja) * | 1995-09-25 | 1997-05-13 | Cpc Internatl Inc | 冷凍食品工業のための調味料混合物 |
JP2004166689A (ja) * | 2002-11-05 | 2004-06-17 | Showa Denko Plastic Products Co Ltd | 塩干品の製造方法および塩干品 |
-
2004
- 2004-02-27 JP JP2004053902A patent/JP2005237331A/ja active Pending
-
2005
- 2005-02-22 CN CNA2005800001200A patent/CN1764384A/zh active Pending
- 2005-02-22 WO PCT/JP2005/002783 patent/WO2005082153A1/ja active Application Filing
- 2005-02-22 KR KR1020057019068A patent/KR100680086B1/ko not_active IP Right Cessation
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60130330A (ja) * | 1983-12-15 | 1985-07-11 | Showa Denko Kk | 低塩生干しの製造法 |
JPS63254A (ja) * | 1986-06-19 | 1988-01-05 | Ribu Internatl:Kk | 生ハムの製造方法 |
JPH01130730A (ja) * | 1987-11-18 | 1989-05-23 | Showa Denko Kk | 吸水量を制御した脱水用具 |
JPH0471443A (ja) * | 1990-07-10 | 1992-03-06 | Showa Denko Kk | ドリップ吸収用シート |
JPH09121805A (ja) * | 1995-09-25 | 1997-05-13 | Cpc Internatl Inc | 冷凍食品工業のための調味料混合物 |
JP2004166689A (ja) * | 2002-11-05 | 2004-06-17 | Showa Denko Plastic Products Co Ltd | 塩干品の製造方法および塩干品 |
Non-Patent Citations (1)
Title |
---|
SAITO K. ET AL.: "Pichitto Sheet.", CHEMICAL EDUCATION, vol. 49, no. 1, 5 January 1988 (1988-01-05), pages 11 - 13, XP002997265 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016158574A (ja) * | 2015-03-02 | 2016-09-05 | 合同会社マルカネ | 加工食品製造方法、加工食品および材料の調味処理体 |
WO2022093887A1 (en) * | 2020-10-29 | 2022-05-05 | Texas Tech University System | Method for the rapid osmotic drying of food |
Also Published As
Publication number | Publication date |
---|---|
KR20060006800A (ko) | 2006-01-19 |
JP2005237331A (ja) | 2005-09-08 |
KR100680086B1 (ko) | 2007-02-08 |
CN1764384A (zh) | 2006-04-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2005082153A1 (ja) | 塩干品の製造方法および塩干品 | |
RU97108970A (ru) | Способ увеличения срока хранения свежих продуктов и лист для заворачивания порции свежего продукта | |
JPS6131977B2 (ja) | ||
JP2005170944A (ja) | イソチオシアン酸アリルを含有する抗微生物剤およびイソチオシアン酸アリルの放出速度制御方法 | |
WO2004040987A1 (ja) | 塩干品の製造方法および塩干品 | |
CN104921170A (zh) | 一种舒肝降压五香鸡排及其制备方法 | |
JP2011147441A (ja) | 青魚類のレトルトパウチ食品およびその製造方法 | |
US20040137116A1 (en) | Method for processing and preserving food and processed food | |
AU2002241357B2 (en) | Method for processing and preserving food and processed food | |
CN101610680A (zh) | 连接天然肠衣块的方法 | |
JP2939440B2 (ja) | 大豆蛋白食品 | |
JPS5995844A (ja) | 包装乾燥透明獣肉 | |
JP4346452B2 (ja) | 塩干物の製造方法及び塩干物製造パック | |
AU2002241357A1 (en) | Method for processing and preserving food and processed food | |
JPH0748075Y2 (ja) | 容器入り漬物加工品 | |
JP2762031B2 (ja) | 包装材 | |
JP4027275B2 (ja) | 鮭の加工法 | |
JP2002300846A (ja) | 食品の加工・保存方法および加工食品 | |
JP3102895U (ja) | 包装切り身干物 | |
JP2002300847A (ja) | 食品の加工・保存方法および加工食品 | |
CN1708230A (zh) | 盐渍干制食品的制造方法和盐渍干制食品 | |
RU2106095C1 (ru) | Способ производства обогащенной продукции или полуфабрикатов | |
US5817358A (en) | Method of salting cheese | |
JP2001161317A (ja) | 海老の味噌漬けの製造方法 | |
JPH10165087A (ja) | 日持ちのする魚介類の生乾燥品の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020057019068 Country of ref document: KR |
|
WWE | Wipo information: entry into national phase |
Ref document number: 20058001200 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWP | Wipo information: published in national office |
Ref document number: 1020057019068 Country of ref document: KR |
|
WWG | Wipo information: grant in national office |
Ref document number: 1020057019068 Country of ref document: KR |
|
122 | Ep: pct application non-entry in european phase |